Butterscotch Rum Raisin Banana Splits

1. 1

   In a small bowl let the raisins soak in the water.

2. 2

   In a dry small heavy skillet heat the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the skillet occasionally, until it is a golden caramel, and remove the skillet from the heat.

3. 3

   Add the raisins with the water, the butter, and the salt, stir in the rum, and cook the mixture over moderately low heat, stirring, until the caramel dissolved.

4. 4

   Divide the ice cream between 2 dishes, halve the banana lengthwise and crosswise, and arrange 2 banana pieces in each dish.

5. 5

   Spoon the butterscotch sauce over the ice cream and banana.

* Per serving · 4 servings · Values may vary.

No additional tips available.